French Boule Recipe
Learn how to make this large round classic French boule recipe using a poolish to leaven the bread for a delicious dark brown crust.
Ingredients
- 650 grams Bread Flour
- 500 grams Whole Wheat Flour
- 858 grams of water
- 24 grams of coarse salt
- 4.5 grams of active yeast
Instructions
- In a large container, mix together 550 grams of bread flour with 550 grams of water at 80° to 82° and .5 grams of yeast until combined to make a poolish. Cover and let sit at room temperature for 10 to 24 hours or until tripled in size.
- In a separate large container mix together the remaining 100 grams of bread flour, whole wheat flour, salt, remaining 4 grams of yeast.
- Add the remaining 308 grams of water at 105° to 107° to the container with the poolish to help loosen it up.
- Add the poolish and water mixture to the container with the flour, salt, and yeast and vigorously mix it by squeezing, stretching, and folding until throughly mixed, which takes about 3 to 4 minutes. Cover and let rest for 20 minutes.
- Fold the dough by stretching and turning it 6 to 8 times every 20 minutes for 60 minutes.
- Cover and let rest for 2 more hours or until it has tripled in size.
- Transfer the dough to a clean floured surface dusted with flour and form it into a tight ball. Move the dough to a floured proofing basket or clean surface. Cover it with a towel and let proof for 60 to 90 minutes
- Place a pizza stone into the oven and preheat to 500° and let sit for 30 minutes.
- Score the top with a blade, then the bread onto the hot stone. If you're using a bread basket, then Invert the dough directly onto the stone, score, cover with a large metal bowl and bake for 30 minutes, then uncover and bake for another 20 to 25 minutes or until the outside of the bread is dark brown.
- Set it on a cooling rack for 30 minutes.
- Slice and serve.
Notes
Make-Ahead: Letting the boule bread sit for 24 hours before slicing and serving is common in France. This resting period allows the flavors to develop fully and makes slicing easier.
How to Store: Wrap the boule bread in a paper bag or a clean kitchen towel and store it at room temperature for up to 2 days. For more extended storage, consider cutting the loaf into fourths, wrapping them in plastic, and refrigerating for up to 10 days or freezing for up to 3 months. Let the bread sit at room temperature for a few hours to thaw.
Slight variations in water temperature can make or break a boule. For the poolish, the water must be 80°F to 82°F to promote slow fermentation. For the final dough mix, the water must be 105°F to 107°F to activate the yeast.
Be patient with the poolish. The longer the poolish ferments (ideally 10 to 24 hours), the more intense the aroma and flavor. This pre-fermentation develops the complex flavors that make artisan bread so delicious.
Handle the dough very gently to develop the gluten without deflating the dough.
I usually keep the bread dough on a piece of parchment for easy movement.
Uncovering the bread during the last 20 to 25 minutes of baking is crucial for achieving a delightfully crunchy, dark brown crust.
If you live in a dry climate, you might need to add extra water to the dough to achieve the proper hydration level. In humid climates, slightly reducing the water can prevent an overly sticky dough.
Nutrition
Calories: 338kcalCarbohydrates: 69gProtein: 12gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 6mgPotassium: 209mgFiber: 6gSugar: 0.3gVitamin A: 5IUVitamin C: 0.001mgCalcium: 25mgIron: 2mg